Filling:
2 cups khoya
3 spoon besan(baked till it spreads smell/bhuna hua besan)
1/2 spoon Ilaichi
10-15 Pistachos
10-15 Almonds
pinch powder of nutmeg(jayfal)
1 cup Sugar
pinch green color

Puri:
1 cup all purpose flour
Oil or Ghee
milk

For Garnish: 

1 cup Ghee
1/3 cup powdered Sugar
Almonds and Pistachios, Slivered (optional)

http://good-times.webshots.com/photo/2205177050101816992EYmOkI

--First, grate khoya and make it smooth.
--add all other ingredients of filling with green color.
--Make balls approximately 1" in diameter.
--Now, add the ghee to the flour and mix well. Add enough milk to bind a soft yet firm dough. Make small pea sized balls

and roll out to thin puris of about 3 " in diameter.
--Place a ball into each puri.
--Pull up the sides to completely wrap the ball.
--Carefully remove the excess dough from the top and make sure to press dough to seal.
--Slightly press the wrapped ball to make the top flat but still about almost 1" inch thick.
--Heat the ghee in a frying pan on low heat.
--Fry the puris on both sides till very light golden in colour.
--Set aside for 3-4 hours to completely cool.

Decorating the Ghari:

With clean hands, whip the sugar and ghee until light and fluffy. Dip the Gharis and place on a waxed paper lined cookie sheet. Place slivers of almonds and pistachios on the top center. Set aside for the ghee to become firm. Your Ghari is now ready to serve.

Notes:

1. Be very careful while frying to make sure the Ghari doesn't stick to the bottom of the frying pan.
2. The ghee for the garnish should be firm.